Reece’s Chewy Chocolate Cookies

INGREDIENTS

3/4 cup HERSHEY'S Cocoa

1 teaspoon baking soda

1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)

1-1/4 cups butter or margarine (2-1/2 sticks) , softened

2 eggs

2 cups sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

DIRECTIONS

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

HIGH ALTITUDE DIRECTIONS:

-- Increase flour to 2 cups plus 2 tablespoons.

-- Decrease baking soda to 3/4 teaspoon.

-- Decrease sugar to 1-2/3 cups.

-- Add 2 teaspoons water with flour mixture.

-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.

NOTE: Xmas 2017-doubled recipe and added one 11 oz bag of Xmas M&Ms and 14 oz bag of Reece’s Pieces candy instead of the REESE's Peanut Butter Chips.

Source: https://www.hersheys.com/kitchens/en_us/recipes/reeses-chewy-chocolate-cookies-with-peanut-butter-chips.html